This recipe is for the mayo-haters out there. Potato salad is one of my favorite comfort foods. And I’m not talking about that super pasty pre-made stuff from the grocery store. I’m talking about rich and tangy homemade potato salad made with quality ingredients. I have a few different recipes that I cycle through depending on what ingredients I have on hand, whether I desire something light or hearty, and what I plan to serve it with. This particular recipe is actually better re-fried the following day. It makes incredible leftovers! Last night I had it with steamed asparagus and grilled chicken, and this morning I made it into hash-browns and served with smoked salmon and sliced avocado.
Free from peanuts, nuts (including coconut), dairy, egg, soy, fish, shellfish
Alternatives: Use a gluten-free mustard if you are gluten-intolerant
5 cups yellow flesh potatoes, such as Yukon Gold, peeled and cut into 1/2 inch cubes
3 tbsp. finely chopped dill
1/3 cup chopped cornichons*
1 tbsp. Dijon mustard*
2 tbsp. lemon juice
2 tsp apple cider vinegar
1/3 cup olive oil
Sea salt and pepper to taste
*always read ingredient labels to ensure products are safe for you
Boil the cubed potatoes for about 20 minutes on high, or until fork tender. Strain and rinse with cold water until they have come down to room temperature.
Mix the rest of the ingredients in a bowl until well combined. Pour over the potatoes an toss well. Season with salt and pepper to taste. Chill in the fridge until ready to serve.
For hash-browns: Heat 1 tbsp. of olive oil in a non-stick pan. When it’s nice and hot, toss the potato salad in. Let it fry until golden brown and crispy, about 5 - 7 minutes, then flip and brown the other side. Serve with your choice of protein.